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a loaf of buttermilk banana bread sliced

Buttermilk Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: serves 8
  • Category: Banana Bread
  • Method: Oven
  • Cuisine: American

Description

I hope this will become your go-to banana bread recipe! It’s the favorite in my house!


Ingredients

Scale
  • 3 medium bananas, divided
  • 1/2 cup butter, melted
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 3/4 cups all purpose flour
  • optional – 1/2 cup chopped walnuts

Instructions

  1. Preheat the oven to 350°F. Spray a 9×5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Spray again with nonstick spray. Set aside.
  2. In a medium bowl mash 2 of the bananas with a fork, leaving them slightly lumpy. Slice the remaining banana thinly, and set aside.
  3. In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth.
  4. Add the buttermilk, mashed bananas, baking soda, and salt, and stir until blended.
  5. Stir in the flour until just incorporated. Fold in the reserved sliced bananas, and walnuts.
  6. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack.

Notes

Store airtight at room temperature for up to 3 days.

Freeze airtight for up to 30 days for best freshness. Thaw at room temperature.

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